These cloud eggs with pecorino and parsley are fluffy, delicate, and yummy! These are the perfect Mother's Day brunch appetizer, even though they won't last very long!
Preheat oven to 425° and line a large baking sheet with parchment paper.
Slice the baguette or bread of your choice and place the slices on a baking sheet. Drizzle the slices with a little Colavita EVOO.
Toast for 3 minutes on one side, flip and toast another 2-3 minutes on the other.
Remove from the oven and place on a serving platter.
Separate egg whites and egg yolks, placing the egg whites in a large bowl and each of the yolks in a separate small bowl. Be careful not to break the yolks, but if you do, it’s ok.
Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form.
Gently fold in Pecorino cheese. Create 6 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 4 minutes.
Remove from the oven and very carefully, add an egg yolk to the center of each egg white cloud.
Season yolk with salt and pepper. Bake until the yolks are just set, about 4 minutes more.
Place each egg cloud on a slice of toast
Sprinkle the chopped parsley over the top and drizzle with Colavita Olive Oil.
Serving Size 6 Servings